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Banana Nutella Muffins, one cut in half to expose the middle, with a bowl of Nutella to the side.

Banana Nutella Muffins

Maureen Reynolds
These banana Nutella muffins are the perfect way to use up those overripe bananas sitting on your counter. A generous swirl of chocolate hazelnut spread ribboned through each muffin makes them feel a little special, while simple ingredients and an easy method keep them completely beginner-friendly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 18 muffins

Equipment

  • 2 mixing bowls
  • muffin tins
  • wire whisk
  • rubber spatula or wooden spoon
  • measuring cups for dry and liquid

Ingredients
  

  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, melted or ½ cup vegetable oil
  • ⅔ cup sugar
  • 2 large eggs, room temperature
  • 1 cup mashed bananas over ripe bananas
  • 1/2 cup chocolate hazelnut spread Nutella or other brand

Instructions

  • Preheat oven to 375℉. Line 12 muffin tins with paper liners or spray with non-stick spray, set aside.
  • Measure one cup of milk in a glass measure and add 1 tablespoon lemon juice, set aside.
  • Melt butter in a small saucepan or microwave and allow to cool.
  • Into a large bowl sift together flour, baking powder, baking soda and salt.
  • In a medium bowl whisk together cooled butter, sugar and eggs. Stir in mashed banana. Add to flour mixture along with the milk/lemon mixture and stir gently just until combined.
  • Scoop batter into muffin tins until ⅔ full. Top each with a spoonful of chocolate hazelnut spread and swirl gently with a toothpick or thin blade knife.
  • Bake for 18-20 minutes or until cake tester inserted in the centre comes out clean.
  • Let cool in the pan for 5 minutes before turning out onto cooling rack.

Notes

Notes

Room temperature ingredients make a difference. Take your eggs out of the refrigerator about 30 minutes before you plan to bake, or use the warm water trick described above.
Measuring your flour correctly matters more than most people realize. Spoon the flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag. Scooping compacts the flour and can result in up to 20% more flour than the recipe intends, which leads to dry, dense muffins.
You will know they are done when a toothpick or cake tester inserted into the centre of a muffin comes out clean or with just a few moist crumbs attached. If it comes out with wet batter, give them another 2 to 3 minutes and check again.
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https://www.redcottagechronicles.com/recipe/chocolate-hazelnut-banana-muffins-challenge/